Fried Pizza Montanara
Fried pizza sounds like novelty food. But when it’s properly done, this centuries-old tradition produces a pie that is crisp, chewy, and far from greasy.
Why This Recipe Works
To make this crispy pizza a breeze to put together, we start with store-bought pizza dough, and roll it into disks. After frying the disks of dough, we top the pizza with a quick, no-cook tomato sauce, shredded fresh mozzarella cheese (not low-moisture block mozzarella), and Pecorino Romano cheese, and we flash it under the boiler. Fresh torn basil leaves and a drizzle of extra-virgin olive oil finish the pizza perfectly.
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